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Quick and Easy Mexican 7 Layer Dip

Updated on April 26, 2012
Let's Eat!
Let's Eat! | Source

Better Get Yours Before It's Gone!

If you are really rushed for time, but want something beautiful and festive to serve, this is your dish!

If you need something quick and easy, but want something that your guests will rave about, this is your dish!

If you need to take a dish to a potluck, and want something easy to transport, this is your dish!

I have been making this dish for almost 30 years, and it has never failed to please my husband or my guests. This version of 7 layer dip is by far better than anything that you get pre-made at the grocery store. Try it, and you’ll never look for a 7 layer dip recipe again.

The recipe that I am sharing with you makes a very large dish of dip, but not to worry. It never lasts. You’ll want to make this much or you won’t even get to taste it.

Although, I call this a 7 layer dip – its traditional name – I have added an 8th ingredient: cilantro. Cilantro is an herb that you really love, or you really hate. So you might want to take this into consideration before adding it to your dish to serve your guests who may not be so fond of it. My husband and I love it!

When creating the base for your dip – the refried beans – I have included some additions you might want to consider for a revved up version. You can do those if you want a little more kick! I’m from Texas, so more kick is always good.

When I make this dish for my husband and myself, we eat it as the main course. It is filling and satisfying.

The ingredients you will need are:

  • 2 cans (16 oz) refried beans
  • 1 can (16 oz.) diced tomatoes (optional)
  • 14 oz pre-made guacamole
  • 2 c. sour cream
  • taco seasoning packet, or 1/4 c. taco seasoning mix
  • finely grated cheddar cheese
  • chopped cilantro (optional 8th ingredient)
  • 5-7 sliced green onions including greens
  • 3.8 oz can sliced olives
  • 3 roma tomatoes
  • Used to garnish dip: 1 roma tomato, cilantro bunch, round tortilla chips


Let's Begin!

I like to use a deep dish or platter to make my 7 layer dip in. This time I am using a pasta dish. The edges make for cleaner serving.

Use a spatula to evenly spread both cans of refried beans. In this step you can mix the optional can of diced tomatoes (using a mixer) with the beans and then spread into the dish. This makes the beans easier to spread. It also is easier to dip the chips into the mixture without chips breaking.

For a spicier version of this dip, you can mix chopped green chilies and/or a package of taco seasoning mix into the beans before spreading into the dish. You can also mix 1 cup of salsa into the beans to give them a little more kick, and to make them easier to pick up with chips in the final dip.

I usually just use plain beans because I don't want the bean flavors competing with all the other flavors. And the plain beans are a nice complement and contrast to the other flavors in the dip.


Use a clean spatula to evenly spread guacamole over refried beans.

Wipe edges of dish.

In a small bowl, mix together the taco seasoning (1 package or 1/4 cup) into the 2 cups of sour cream. For a lower calorie fat-free version, you can use fat-free sour cream.


Using a clean spatula, spread this mixture evenly over the guacamole.

Wipe the edges of the dish to give a tidy appearance.

Liberally sprinkle finely grated cheddar cheese. I prefer sharp cheddar, but there are specific Mexican mixtures available that also work very well. The finely shredded is easier to pick up with chips than the grated. I have used both.


Next sprinkle with chopped cilantro, if desired. Again, with cilantro, you either love it, or you hate it. So you might want to also consider this when you are preparing for a group of people.

Follow this with the chopped green onions including the greens.

Chop up the three roma tomatoes and sprinkle evenly over dip.

Sliced or chopped jalapenos can also be sprinkled over the top or can be served on the side.


That's it! You now have a wonderfully flavored dish to serve your guests.

But if you want to have an even more festive dish to serve, let's look how you can make that happen. Using another roma tomato, core the tomato as shown in the picture.


Next, turn the tomato over. Make 3-4 cross-cuts a little over half way down, creating 6-8 sections. Place in center of dip and press down slightly. This tomato will act as a vase for our cilantro bouquet.


Create a cilantro bouquet approximately 3 inches tall using very fresh cilantro that stands up well. Press cilantro down into the dip thru the sectioned tomato.

Press slightly overlapping chips around end of dish. Now you have a beautiful dish, and your guests will lavish you with praises.

Serve with a bowl of chips.

Relax and enjoy the dip, and your guests!

All Rights Reserved

Copyright © 2011 Cindy Murdoch (homesteadbound)

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